White Bean and Arugula Salad

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Oh my goodness. This salad, you guys. It's really yummy and isn't it just so pretty? I made a ton of shortcuts which made it come together in no time at all. We ate it as a side dish, but it could easily be a main course or hearty lunch since it's packed with protein. Enjoy!

Printable Recipe

Ingredients

• 2 (15 oz.) cans cannellini beans, drained and rinsed
• 2 tbsp. olive oil
• 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
• 4 oz. sun-dried tomatoes in oil, drained and small-diced
• 4 tsp. minced garlic (4 cloves)
• 2 tsp. minced fresh rosemary leaves
• 1/4 tsp. crushed red pepper flakes
• 4 oz. thinly sliced prosciutto or pancetta, small-diced
• Kosher salt and freshly ground black pepper
• 2 ounces baby arugula

Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. 

Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. 

Add the beans and water and cook for 2-3 minutes, until heated through.

Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

Source: Adapted from Food Network

Chicken Parmesan Stuffed Bell Peppers

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This recipe is a keeper not only because it combines two of my favorite things (Chicken Parm because, well, duh...and stuffed vegetables), but also because of how quickly it comes together. I buy good quality breaded chicken for this (you could totally make it yourself if you're up for the challenge) and it tastes amazing. I also keep containers of homemade marinara sauce in the freezer for instances such as this one, so that helps make recipes like these feel a little more homemade. Enjoy!

Printable Recipe

Ingredients

• 3 cups Mozzarella, shredded, divided
• 1/2 cup Parmesan, grated, plus more for serving
• 3 tsp. garlic, minced
• 1 1/2 cups marinara sauce, homemade or store-bought
• 1 tbsp. parsley, chopped, plus more for garnish
• Pinch of crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 1 (12 oz.) package breaded chicken, cooked according to package instructions and diced
• 4 bell peppers, halved and seeds removed
• 1/2 cup low-sodium chicken broth

Preheat oven to 400 degrees F. 

In a large bowl, combine 2 cups Mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.

Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.

Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.

Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.

Garnish with parsley and more Parmesan and serve.
Source: Delish

Fresh Taco Salad with Avocado Dressing (Whole30)

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This creamy avocado dressing seriously makes this salad. I'm borderline obsessed with avocados and I'm honestly shocked I've never thought to use them in a dressing before. The only downside is that the dressing doesn't last too long in the fridge (maybe 2-3 days), but if you're as hooked as I am, it won't last that long anyways. And that's good news, too, because it will force you to eat salads. Enjoy!

Printable Recipe

Ingredients

Avocado Dressing:

• 1 avocado, pitted and peeled
• 1/3 cup coconut cream (the thick stuff from the top of a full fat coconut milk can)
• 3 tbsp. olive oil
• 1/4 cup water
• 1 packed cup fresh cilantro
• 1 clove of garlic, peeled
• 1/2 lime, juiced
• 1/4 tsp. salt
• Pinch black pepper
• 1/4 tsp. chili powder
• Extra water, for thinning

Taco Meat:

• 2 tsp. chili powder
• 1 tsp. cumin powder
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. dried oregano
• 1/2 tsp. salt
• 1 lb. ground meat
• 2 tbsp. water

Salad:

• 1 large head of romaine lettuce, chopped
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/3 cup green onions, chopped
• 1 bell pepper, diced

To make dressing: Combine all dressing ingredients in a blender and process until creamy smooth. Adjust for salt and pepper. Thin with additional water to desired consistency.

For taco meat: Combine spices in a small bowl and set aside. Heat a large skillet on medium heat. Add ground meat and cook until brown. Drain and then add back into pan. Add spices and water and stir to combine. 

For salad: Combine salad ingredients in bowl. Add spiced ground meat and drizzle with creamy avocado dressing. Enjoy!

Source: Adapted from Savory Lotus

Ribeye Lettuce Wraps with Sweet Pepper Guacamole (Whole30)

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This is definitely my favorite Whole30 recipe. I used the blackening season I normally use, which I love, and then decided to serve the steak on lettuce instead of in a tortilla. Since I used ribeye, the meat is really moist and flavorful. Adding sweet peppers to the guacamole gives the topping a little twist and a yummy crunch. I'm definitely planning on making this again soon, even when not on our diet. Enjoy!

Printable Recipe

Ingredients

• 1.5-2 lbs. ribeye steak
• 1/2 tsp. salt
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tbsp. olive oil
• Romaine lettuce, for serving
• Fresh salsa, for serving

For Sweet Pepper Guacamole:

• 3 ripe avocados
• 1/2 cup red onion, chopped
• 1 small tomato, seeded and chopped
• 2 small sweet peppers, seeded and chopped
• 2 tbsp. fresh cilantro leaves, chopped
• 1/2 tsp. salt
• 1 lime, juiced

For the ribeye: Mix salt, cumin, paprika, onion powder, garlic powder, chili powder, oregano and pepper in a small bowl. Drizzle with olive oil and stir to combine. Rub mixture on both sides of ribeye steak.

Heat a grill pan over medium-high heat. Spray with cooking spray. Add ribeye and cook for 3 minutes to sear. Flip and cook an additional 3 minutes.

Transfer to oven and cook for 10 minutes, depending on desired doneness. Remove from oven and let rest for 10 minutes. Slice into strips.

For the guacamole: Cut the avocados in half and scoop out the insides. Place in a mixing bowl. Mash the avocados with a fork, leaving them slightly lumpy.

Add onion, tomato, peppers and cilantro to the avocado and stir to combine. Add salt and lime juice. Taste and adjust accordingly.

To serve: Top lettuce leaves with steak, guacamole and fresh salsa. Enjoy!

Source: SK Original

Spaghetti Squash with Meat Sauce (Whole30)

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Here's another Whole30 recipe for you! It's basically the same as my go-to spaghetti squash recipe, but I added meat to the sauce and eliminated cheese. I would have used fresh tomatoes, but I didn't have enough on hand so I resorted to canned tomatoes. Either would be equally as yummy! This was really hearty and filling and we all enjoyed it!

Printable Recipe

Ingredients

• 2 large spaghetti squash
• 1.25 lbs. lean ground beef
• 3 cloves garlic, pressed
• 2 tbsp. tomato paste
• 1 (29 oz.) can low-sodium tomato sauce
• 1 (15 oz.) can diced tomatoes
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. basil leaves
• Dash of red pepper flakes

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.

Cut the squash in half. Remove all the seeds and pulp with a spoon and place cut side down on the baking sheet.

Place squash in the oven. Cook for 50 minutes.

Meanwhile, brown beef in a large pan. Once browned, drain but leave a very little fat at the bottom of the pan. Keep beef aside. 

Add the garlic to the pan with the beef drippings. Saute for 10 seconds, then add the tomato paste and cook for an additional 30 seconds. 

Add tomato sauce, diced tomatoes, pepper, salt, onion powder, garlic powder and basil leaves. Cook until starts to simmer, and then add beef back into the pan. Stir to combine. 

Bring to a boil, then cover and reduce heat to low. Simmer for 1 hour, stirring occasionally. 

Once squash is done, flip each half over and use a fork to scoop up the stringy pulp.

Top each squash half with a few spoonfuls of sauce. Serve immediately.

Source: SK Original

Gazpacho (Whole30)

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Chris and I are trying the Whole30 diet, which basically eliminates dairy, grains, sugar, legumes, processed food and alcohol from your diet for 30 days. The first few days were ROUGH for me. Like, my body ached, I had headaches, felt nauseous and really fatigued. I experienced, from what I read, something called "Carb Flu." Basically my body was going through carbohydrate withdrawal. Pretty pathetic, huh? But we both pulled through and so far have lasted almost half a month! 

I'm going to share some of the recipes that I make in case I lose my mind and decide to do this crazy diet again. Most of the recipes are actually meals we normally eat, just with a variation of ingredients. Take this gazpacho for example. Sometimes I add sugar or even bread to my gazpacho, but why? This one is probably the best gazpacho recipe I've made and it's fresh, healthy and has no additives. Win-win. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. garlic, minced (less if you don't like it very garlicy)
• 1/2 red onion, chopped
• 1 celery stalk, chopped
• 1 large cucumber, chopped
• 1 zucchini, chopped
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. apple cider vinegar
• 3 fresh basil leaves
• Dash of salt and pepper, to taste
• 1 (29 oz.) can low-sodium tomato sauce

Combine all ingredients in a food processor and pulse until you get a slightly smooth texture with small chunks scattered throughout (or whatever texture you like your gazpacho). You might need to do this in batches depending on the size of your food processor. Transfer to an airtight container. Chill for 2 hours and serve. 

Source: SK Original

Sweet and Sour Chicken

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I absolutely love when I find a recipe that rivals some of our favorite delivery options. This chicken really gives our favorite Chinese restaurant a run for its money. Not only is it easy to make, but the ingredients are all pantry staples (for the most part) so it doesn't break the bank. Enjoy!

Printable Recipe

Ingredients

For the chicken:

• 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 1/2 cup cornstarch
• 2 eggs, beaten 
• Oil to fry

For the sauce:

• 1 tbsp. canola oil
• 1/2 tbsp. garlic, minced
• 1 green or red bell pepper, diced
• 3/4 cup cider vinegar
• 1 tbsp. low-sodium soy sauce
• 1/4 cup ketchup
• 1/2 cup sugar

For the garnish:

• Chopped scallions
• Sesame seeds
• Rice, for serving

Season chicken with salt and pepper. Coat with cornstarch and shake the excess off. Dip chicken pieces into egg. 

Add oil in a thin layer in a deep skillet over medium-high heat. Add chicken pieces and fry until golden, crispy and cooked through, about 4 minutes per side. Remove from oil and set on a paper towel-lined plate.

In a separate large pan, heat canola oil and fry garlic until fragrant.


Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.


When the sauce has thickened, add the fried chicken. Toss to coat.


Garnish with chopped scallions and sesame seeds. Serve with rice.


Source: Buzzfeed

Baked Blackened Salmon (Gluten-Free)

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Bathing suit season is upon us (okay well, let's be honest...it's felt like bathing suit season for months now), so bring on the healthy recipes! Blackened salmon is a cinch to make and the spice mixture adds so much flavor to any type of fish. With a meal that can be prepped and on the table in under 20 minutes, it's no wonder this is making it onto our bi-weekly rotation. Top it with a dollop of refreshing guacamole or a side of sautéed vegetables, and you've got yourself a meal. Enjoy!

Printable Recipe

Ingredients

• 2 lbs. salmon, cut into 4 pieces
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tbsp. olive oil
• Guacamole, for serving (optional)

Preheat oven to 425 degrees F.

In a small bowl, combine salt, cumin, paprika, onion powder, garlic powder, chil powder, oregano and pepper. Mix well.

Sprinkle spice mixture evenly over each piece of salmon. Drizzle the olive oil over the spice mixture and rub to combine.

Bake for 15 minutes, or to desired doneness. 

Serve immediately with guacamole.

Source: SK Original

Balsamic Chicken and Vegetables

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Other than bottled teriyaki sauce, I think the one thing Chris couldn't live without is vinegar. Therefore whenever I see a recipe with any type of vinegar in it, I'm pretty sure he'll like it. This chicken dish was no exception. Since it's made with the asparagus, carrots and tomatoes right in the pan, I didn't even have to dirty any additional pans making a separate side dish (always a plus in my book). Enjoy!

Printable Recipe

Ingredients

• 1/4 cup bottled Italian salad dressing
• 2 tbsp. balsamic vinegar
• 1 tbsp. honey
• 1/8 tsp. crushed red pepper
• 2 tbsp. olive oil
• 1 lb. chicken breast tenderloins
• 10 oz. fresh asparagus, ends trimmed and cut into 2-inch pieces
• 1 cup carrots, shredded
• 1 cup grape tomatoes, halved

In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.

In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.

Add asparagus and carrots to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.

Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomatoes. Makes 4 servings.

Source: Adapted from Better Homes and Garden

Grilled Chili Lime Chicken Fajita Salad

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We absolutely loved this salad. I'm always looking for a healthy main course that's filling and delicious, and this definitely worked for us. The dressing was crisp and light, and since the chicken is marinated in the same dressing it adds extra flavor to the salad. I'll definitely be making this one again soon. Enjoy!

Printable Recipe

Ingredients

Marinade/Dressing:

• 6 tbsp. olive oil
• 2/3 cup freshly squeezed lime juice
• 1/4 cup. fresh cilantro, chopped
• 4 tsp. garlic, minced
• 2 tsp. brown sugar
• 1/4 tsp. red chilli flakes
• 1 tsp. ground cumin
• 1 1/2 tsp. salt

Salad:

• 4 boneless chicken thigh fillets, skin removed
• 1/2 green bell pepper, seeded and sliced
• 1/2 red bell pepper, seeded and sliced
• 1 small onion, sliced
• 5 cups Romaine lettuce leaves, washed and dried
• 2 avocados, pitted and sliced
• Extra cilantro leaves to garnish
• Sour cream, for serving (optional)
• Shredded cheese, for serving (optional)

Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking, or about 7 minutes.

Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves, sour cream and cheese.

Source: Adapted from Cafe Delights

Blackened Chicken

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I usually order blackened chicken whenever I can, but now that I've found a recipe that trumps my go-to restaurant order, I'm going to start making it at home! You can put this chicken on a salad, in a sandwich or eat it plain. Or you can do what we did and serve it with a refreshing dollop of homemade guacamole. It's amazing however you have it. Enjoy!

Printable Recipe

Ingredients

• 1 1⁄2 tbsp. paprika
• 1 tsp. salt
• 1 1⁄2 tsp. onion powder
• 1 1⁄2 tsp. garlic powder
• 1⁄2 tsp. pepper
• 1⁄2 tsp. black pepper
• 1⁄2 tsp. thyme
• 1⁄2 tsp. oregano
• Dash of cayenne pepper
• 6 chicken breasts
• 2 tbsp. butter, plus extra if necessary

Combine all seasonings in a shallow bowl.

Dredge each chicken breast in the spice mixture and shake off the excess.

Heat a large skillet to medium-high heat. Add butter and allow to melt.

Add chicken in an even layer and cook for 5-7 minutes per side, cooking in batches if necessary and adding more butter.

Remove from skillet and serve immediately.

Source: Adapted from Food.com

Best Skinny Beef and Broccoli Noodles

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I had never cooked with Udon noodles prior to making this, but I'm a newfound Udon noodle lover! They're thick and creamy and work perfectly in this Asian-inspired dish. I love getting Beef and Broccoli when we order Chinese food, but having it in noodle form makes the dish really hearty and you don't have to worry about making additional sides since it contains protein and vegetables. It's absolutely tasty, too. Enjoy!

Printable Recipe

Ingredients

• 2/3 c. low-sodium soy sauce
• 6 tsp. garlic, minced
• Juice of 4 limes
• 1 1/2 tbsp. hot sauce
• 2 tsp. honey
• 5 tbsp. sesame oil, divided
• 2 tbsp. cornstarch
• 1 lb. flank steak, thinly sliced against the grain
• 1 lb. wide rice noodles or udon noodles
• 1 large head broccoli, cut into florets
• 8 oz. baby bella mushrooms, sliced
• 2 tbsp. water
• Lime wedges, for serving

In a small bowl, whisk together soy sauce, garlic, lime juice, hot sauce, honey and 4 tablespoons sesame oil. Whisk in cornstarch. Pour half of the sauce into a separate bowl and reserve for later. Add the sliced beef to the remaining half of the sauce mixture and allow to marinate for up to 1 hour.

When ready to cook, bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain.

In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add marinated steak (discard the marinating liquid) and cook 3 to 5 minutes. Add broccoli, mushrooms and water and stir, cooking until tender, about 6 minutes more. Reduce heat to low. Add cooked noodles and reserved sauce to skillet. Toss until fully coated and warmed through. Serve with lime wedges.
Source: Adapted from Delish

Slow Cooker Hoisin Pulled Pork

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Hey all! I know it's been awhile, but I'm back for Secret Recipe Club this month. I've been cooking lots, but it's hard to get some time on the computer with a newborn and toddler running around! Once I get in the swing of things, I promise I'll be back! But for now, expect sporadic recipe posts!

This month's SRC assignment was Sashi's blog over at Get Off The Couch and Cook. I'll admit there were a ton of recipes I bookmarked to try out, but these days new slow cooker recipes always grab my interest! The easier, the better :) My family loves pulled pork sandwiches, so I was excited to try out a new flavor profile other than traditional BBQ. These Asian-inspired sandwiches were scrumptious and were so easy to make. We love Asian dishes in our household so this was right up our alley! The pork was tender after a few hours and was falling apart. Enjoy!

Printable Recipe

Ingredients

• 1/2 cup pineapple juice
• 1/2 cup reduced sodium soy sauce
• 1/4 cup natural peanut butter (creamy or crunchy)
• 2 tbsp. honey
• 2 tbsp. jarred minced garlic
• 1 tbsp. rice vinegar
• 1 tbsp. sesame oil
• 1 tbsp. sweet chile sauce
• Freshly ground black pepper to taste.
• 3-4 lb pork loin
• Hamburger buns, for serving

In a small bowl, whisk together everything but the pork until well blended.

Place the pork loin in a 4-qt slow cooker and pour the pineapple-hoisin mixture over the pork.

Cover and cook on low 6-7 hours or on high 3-3.5 hours.

Shred in the slow cooker, removing any large bits of fat.

Serve on hamburger buns.

Source: Get Off The Couch and Cook

An InLinkz Link-up

Asian Beef Stir-Fry with Mushrooms and Snow Peas

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Are you trying to start the New Year off right…beginning with a healthy diet? Stir-fry recipes are the way to go if that's what you're aiming for. Just pick a protein and a ton of vegetables, and you've got yourself a filling and health-conscious meal. Soy sauce-based stir-fries are my favorite, so I usually tend to go that way with the sauce. Plus it's something I always have on hand, so not only is it delicious, but it's convenient. Enjoy!

Printable Recipe

Ingredients

Sauce:

• 1/2 cup low-sodium soy sauce 
• 5 tbsp. brown sugar 
• 6 tsp. garlic, minced 
• 1/4 tsp. ground ginger 
• 2 tsp. seasoned rice vinegar

Beef:

• 10 oz. snow peas 
• 4 tbsp. olive oil, divided
• 10 oz. mushrooms, sliced thinly 
• 1 lb. beef, thinly sliced (sirloin steak strips, flank steak, or any other steak) 
• 2 cups cooked rice, for serving

Combine all the sauce ingredients in a bowl and whisk to combine. Set aside.

Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.

Add 2 tbsp. to a large skillet over medium heat. Add mushrooms and cook until tender. Remove and place in a bowl.

In the same skillet, heat the remaining 2 tbsp. oil over medium-high heat. Add the meat in an even layer (you might need to do this in two batches). Cook for 1-2 minutes until nicely browned, then flip and brown the other side. Remove from skillet and repeat with the remaining beef.

Return all of the cooked meat back to the skillet. Add the snow peas, mushrooms and sauce. Cook for 1 minute or until heated through.  

Serve over rice.

Source: Adapted from Julia's Album

Slow Cooker Brisket with Brown Gravy

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Pardon the picture (getting dark at 4:30pm does NOTHING for my dinner pictures), but I just had to share this recipe with you. I love simple slow cooker recipes that taste like you spent hours in the kitchen. The hardest part of this recipe was spending 10 minutes searing the beef (if you even count that hard). Other than that, you basically throw everything in the slow cooker and a few hours later you get tender brisket and vegetables with an incredibly flavorful gravy. Ideal for these chilly winter nights. Enjoy! And HAPPY NEW YEAR!!

Printable Recipe

Ingredients

• Canola oil, for searing
• 1 (2 1/2 to 3 lb.) brisket
• Kosher salt
• 1 bunch parsley, stems reserved and leaves chopped
• 2 stalks celery with leaves, chopped
• 1 bay leaf
• 1 (14.5 oz.) can beef broth
• 2 cups red wine
• 2 tbsp. tomato paste
• 1 (.87 oz.) packet slow cooker pot roast seasoning
• 2 medium onions, chopped
• 2 cups baby carrots
• 2 (8 oz.) packages sliced baby bella mushrooms
• 1 (.87-ounce) packet brown gravy mix
• 1 cup cold water

In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side.

To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on high for 4 to 6 hours or low for 8 to 9 hours, until the meat is fork tender. Halfway into cooking, add the carrots. One hour before the brisket is done, add the mushrooms.

Remove the meat, onions, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. 

In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk the gravy mixture into the brisket liquid. Cook until thickened, about 2 minutes. Skim any fat off of the top.

Slice the brisket and arrange it on a serving platter. Serve it with the onions, carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.

Source: Adapted from Food Network

Slow Cooker Chicken Tortilla Soup

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Okay, so we definitely have a new favorite soup..and it's made in the slow cooker! All of the ingredients are pretty much pantry staples. I was able to make this super last minute because I just happened to have everything on hand. And thank goodness I did because it's SO so good. Using salsa in the recipe gives it a ton of flavor without needing too many extra ingredients. My boys and I loved this. Plus it made enough so that I could freeze half and defrost it when I don't feel like making dinner. We're all looking forward to that night :) Enjoy!

Printable Recipe

Ingredients

• 1 lb. frozen boneless, skinless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 (15 oz.) can black beans, drained and rinsed
• 1 1/2 cups water or chicken broth
• 1 tsp. ground cumin
• 1/2 tsp. dried cilantro
• 1 cup Cheddar cheese, shredded

Optional Toppings:

• Sour cream
• Scallions
• Cilantro
• Lettuce
• Diced avocado
• Crushed corn chips

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.

In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.

Cook on LOW 4-6 hours. Remove the chicken and chop into bite-size pieces. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted, about 15 minutes. 

Serve with your favorite toppings.

Source: Adapted from The Recipe Critic

Jalapeño Roasted Chicken with Broccolini

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I know ham is the traditional protein served on Christmas day, but if you want to switch things up a bit I suggest trying out roasted chicken! It's super moist and delicious, not to mention it is extremely easy to make. This version is a little spicy from the jalapeño (but not too bad since the seeds are removed) and it's paired with deliciously moist roasted broccolini. The pan juices are a perfect sauce to accompany the chicken. Everyone will be fighting over the crispy, blistered parts. They're the best. Enjoy!

Printable Recipe

Ingredients

Jalapeno paste:

• 1/2 cup packed fresh oregano leaves or 1/3 cup dried oregano
• 1 shallot, peeled and roughly chopped
• 4 tsp. garlic, minced
• 4 tbsp. unsalted butter
• 2 tbsp. olive oil
• 1 jalapeno, stemmed and seeded
• 1 tsp. salt
• 1/2 tsp. pepper

Chicken:

• 1 (5 1/2 lb.) roasting chicken
• 2 sprigs fresh rosemary
• 2 shallots, coarsely chopped
• 1 1/2 cups chicken broth, plus more if needed
• 3/4 cup dry white wine
• 2 lbs. baby broccoli (broccolini)
• 1 tbsp. olive oil
• Salt and freshly cracked black pepper

Position a rack in the center of the oven. Preheat the oven to 400 degrees F.

Jalapeno paste: In the bowl of a food processor, combine the oregano, shallot, garlic, butter, 2 tbsp. olive oil, the jalapeno, salt and pepper and process to form a coarse paste.

Chicken: Pat the chicken dry and then put it, breast side up, on a rack in a large roasting pan. Using your fingers, loosen the skin from the chicken breast, legs, and thighs without detaching it. Spread half of the jalapeno paste under the skin. Put the rosemary and the shallots in the cavity of the chicken. Tie the chicken legs together with kitchen twine. Spread the remaining jalapeno paste all over the exterior of the chicken. Pour the chicken broth and wine into the roasting pan.

Roast the chicken for 1 hour, basting with the pan juices every 20 minutes, adding more broth to the pan if it begins to dry out.

Remove the roasting pan from the oven. Arrange the baby broccoli snugly around the chicken on the rack. Drizzle the olive oil over the florets and season them with salt and pepper, to taste. Roast the chicken with the baby broccoli, basting occasionally with the pan juices (adding more broth to the pan if necessary), until an instant-read thermometer inserted into the innermost part of the chicken thigh, without touching the bone, registers 160 degrees F, about 30 minutes. Remove the roast chicken from the oven, tent it in foil and let it rest for 15 minutes.

Arrange the chicken on a platter, and surround it with the broccoli. Serve.

Source: Adapted from Food Network

Cheesy Veggie-Packed Baked Farfalle

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The past few months I have been stocking up our freezer in anticipation of baby girl's arrival, and that usually means doubling what we're eating for dinner and freezing half of it. Pasta dishes and casseroles work great when freezing, and this recipe fits both criteria. It contains a lot of vegetables, and I opted for turkey sausage instead of pork sausage to save some calories. Plus it allowed me to put some extra cheese on top :) Enjoy!

Printable Recipe

Ingredients

• 1 box (16 oz.) dried farfalle pasta
• 1 lb. uncooked ground Italian turkey sausage
• 1 cup eggplant, chopped
• 8 oz. mushrooms, sliced
• 1/2 large red pepper, chopped (about 1 cup)
• 1 small onion, chopped
• 3 tsp. garlic, minced
• 1 (14.5 oz.) can petite diced tomatoes, undrained
• 1 (15 oz.) can tomato sauce
• 1 tbsp. dried basil, crushed
• 1 tsp. dried oregano, crushed
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 tbsp. Parmesan cheese, grated
• 2 cups reduced-fat Italian blend cheese, shredded, divided

Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with cooking spray and set aside.

Cook pasta according to package directions, omitting any salt or oil. Drain; set aside.

Meanwhile, in a very large skillet cook sausage, eggplant, mushrooms, sweet pepper, onion and garlic over medium heat until sausage is browned and vegetables are just tender, stirring to break up sausage as it cooks. Drain off any fat. Add tomatoes, tomato sauce, dried basil, dried oregano, salt and pepper. Bring to boiling; reduce heat. Simmer for 10 minutes, stirring occasionally. Turn off heat and stir in Parmesan cheese.

In a very large bowl stir together the pasta and sausage mixture. Stir in 1 cup of the Italian blend cheese. Spoon mixture into prepared baking dish.

Bake, covered, for 35 to 40 minutes or until heated through. Uncover; sprinkle with remaining 1 cup Italian blend cheese. Bake about 5 minutes more or until cheese is melted.

Source: SK Original

Crockpot Bourbon Chicken

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No, you didn't misread the ingredient list. There really is no bourbon in this bourbon chicken recipe. I chose to exclude it because honestly…I don't love the taste, and most of the other "Bourbon Chicken" recipes I looked at didn't contain bourbon in them either. So weird. But whatever you want to call this chicken, it's just plain delicious. Chicken thighs get so tender, especially when slow cooked, and the combination sweet/savory sauce is amazing. Enjoy!

Printable Recipe

Ingredients

• 3 lbs. boneless, skinless chicken thighs
• 1/4 tsp. ginger
• 4 tsp. garlic, minced
• 1/2 tsp. red pepper flakes
• 1/3 cup apple juice
• 2 tbsp. honey
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 3 tbsp. apple cider vinegar
• 1/4 cup water
• 1/4 cup soy sauce
• 3 tbsp. corn starch
• Rice, cooked, for serving

Place the chicken in a slow cooker.

In a small bowl, mix the ginger, garlic, red pepper flakes, apple juice, honey, brown sugar, ketchup, vinegar, water and soy sauce. Pour sauce over chicken.

Cover and cook on LOW 6-7 hours or on HIGH 3 hours.

When done, remove chicken from the crockpot. If desired, cut into bite-size pieces or you can keep them whole.

Meanwhile, put the cornstarch in a small bowl. Remove about 1/4 cup of liquid from the slow cooker and add it to the cornstarch. Stir very well. Pour the cornstarch slurry into the remaining liquid in the crockpot and stir to combine. Add the chicken back into the crockpot and stir to combine. 

Serve over rice.

Source: Adapted from Spend with Pennies

Fall Baked Acorn Squash

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My friend, Christy, posted this recipe on her Instagram page one day, and I couldn't get it out of my head! As soon as I found some acorn squash in the store, I bought them and needed to replicate the recipe. I added my own twist by adding some stuffing to make the filling heartier, but you can totally leave that out and double the rest of the filling ingredients if you want! We really enjoyed the filling with the flavorful stuffing, though. Perfect for this time of year. And it paired so well with the tender acorn squash! Enjoy!

Printable Recipe

Ingredients

• 2 acorn squash
• 2 tbsp. olive oil, divided
• Sea salt, to taste
• 1 (6 oz. box) savory herb flavored Stove Top stuffing mix
• 4 links apple flavored chicken sausages, casings removed
• 1 celery stalk, chopped
• 1/2 onion, chopped
• 3 tsp. garlic, minced
• 1/2 Granny Smith apple, chopped
• 1/4 cup Parmesan cheese, grated

Preheat oven to 400 degrees F. 

Cut the acorn squash in half and scoop out the guts. Place cut side up on a baking sheet. Drizzle with 1 tbsp. olive oil and sea salt. Bake for 40 minutes and remove from oven.

Lower the oven temperature to 350 degrees F.

Meanwhile, cook the stuffing according to the package directions and set aside in a large bowl.

Heat 1 tbsp. olive oil in a large skillet. Add the chicken sausage, celery, onion and garlic. Cook for 8-10 minutes or until chicken is browned and vegetables are tender, breaking up the chicken into small pieces. Add to the bowl with the stuffing mixture.

Add apple and Parmesan cheese to the stuffing mixture and stir to combine. Divide the stuffing mixture equally among the four acorn squash halves. 

Bake for an additional 10-15 minutes or until the tops begin to slightly brown. Serve immediately.

Source: Adapted from my friend Christy